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Results 41 - 50 of 252 for week
Blend all ingredients together. Store ... Will keep six weeks. Use as needed. Don't ... 400°F for 15 to 20 minutes. This is great for breakfast!
Mix cereal with sugar, flour, ... as desired. Fill muffin tins and bake in preheated oven at 400°F for 15 to 20 minutes. Will keep 6 weeks.
Mix Raisin Bran, sugar, flour and soda in a large bowl. Add mixture of eggs, buttermilk and oil; mix well. Store in covered container in ...
Combine first 5 ingredients. Then ... and refrigerate. Bake in muffin tins when needed. Bake at 375°F for 15 to 20 minutes. Keeps 6 weeks.
Pour boiling water over All-Bran ... 20 minutes. Store rest of the batter in covered container. Allow room for expansion. Will keep for 6 weeks.
Mix Raisin Bran, sugar, flour, ... the next 6 weeks. Make muffins for 2 ... muffin tins about 3/4 full and bake for 15 minutes in a 400°F oven.
47. SIX WEEK MUFFINS
Pour boiling water over 2 ... 4 to 6 weeks, covered, in refrigerator. Makes ... chopped apples and/or chopped nuts can also be added at baking time.
In a bowl, soak Bran ... up to 6 weeks. Bake at 375°F in greased ... 10 minutes. May add seedless raisins and/or chopped nuts for a variety.
Mix bran and boiling water. ... 400°F for 15 to 20 minutes. Batter will keep six weeks in refrigerator (tightly covered). Makes 6-8 dozen.
50. SIX WEEK MUFFINS
Start out with a very ... preheated oven at 400°F for 15 to 20 minutes. Batter will keep in refrigerator for 6 weeks; just dip out as needed.
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